Almost like a grilled cheese but tastier if you like eggplant like I do.  If you are doing more induction-style eating, then just use a combination of almond flour and Parmesan cheese and skip the bake mix.  What could be simpler?  I made these on a whim one day when my hubby brought home the big eggplants.  I typically prefer the Chinese eggplants because the skin is not bitter and one can eat it, however the bigger eggplants are perfect for this application.  I think eggplant is an acquired taste.  Both my sons won't eat it.  I remember being introduced to eggplant when I was in my twenties and working for an Engineering Firm in Toronto, Canada.  Oh, that's sounds good but I was simply a secretary, but let me tell you that can be a very stressful job and a lot of work!  Anyway, I'm getting off track.  A vegetarian girlfriend (also working for the same Engineering firm) and her hubby invited my husband and I to supper and we had Eggplant Parmigiana - my first encounter with this vegetable.  I thought it was wonderful and since that day I've always enjoyed many varieties of eggplant dishes.  Funny story.  I am originally from the southern tip of Africa - South Africa.  I grew up there and left before I was 21 for the cold White North - Canada, where I was to spend almost 30 more years.  Anyway in South Africa we adhered to the British spelling of English words.  One day I was typing up a report for the chief engineer and was shocked to find the whole report full of a spelling mistake.  It should have been aluminium not aluminum, I thought!  I changed the whole, lengthy document and was called into the chief engineer's office where he asked me why I would do such a thing.  I  almost vociferously defended my position, but was quickly shown in a dictionary that, alas in Canada, the word is spelled differently.  Here is some more info about that for the curious.  By the way that Engineering company made the first Canola oil, which I think should never be consumed, but that's yet another story for another day. :)

3 eggs
2 tbsp water (15 mL)
1/cup Gluten-Free Bake Mix (125 mL)
1/cup grated Parmesan cheese (75 mL)
1/tsp salt (2 mL)
1/tsp Italian seasoning (1 mL)
1/8 tsp black pepper (0.5 mL)
1 large eggplant, about 1 lb (0.45 kg)
4 tbsp olive oil (60 mL)

In medium bowl, beat eggs and water together with a fork.  On dinner plate, combine Gluten-Free Bake Mix, Parmesan cheese, salt, Italian seasoning and black pepper. 

Peel eggplant and slice into slightly thinner than sandwich thick slices.  Dip in egg wash and then in “flour” on both sides.  Place in nonstick skillet in some of hot oil and cook over medium heat until golden brown on both sides.  Repeat until all the eggplant is cooked. 

Make sandwiches using cheese and cooked bacon or ham between two eggplant slices.  Nuke briefly to melt the cheese, if desired.

Yield:  6 servings

1 serving
197.6 calories
7.2 g protein
15.9 g fat
7.0 g net carbs